Beef and Black Bean Chili

Yes, I know I have posted chili before.  Some things are just repeaters like chocolate cake, yellow cake, white cake, brownies, chili, pancakes...  But each of them are a bit distinct.  This one won the approval of the hubby award.  He is always complimentary about my cooking.  Probably even when it is bad because "he knows what side his bread is buttered on."  For those of you that are not hip with American lingo that means he knows that he better compliment me because it will only make his life much easier in the long run.  Smart, right?  Anyway the reason why I point out this seal of approval is because when I first met my husband he said to me, I don't like Mexican food, I don't like chili and I don't like cabbage. (You might as well said, Lori, this is a challenge for you- change my mind). I have changed his mind about all of it- but the chili- only moderately (until now).

The Mexican food he had was from a neighbor who was Mexican. He hated anything she made.  I told him yah know, not everyone from Mexico is a great cook.  I said to him, maybe you just didn't like her style of cooking. You cedrtainly cant base your opinion on a whole cuisine because of one or two experiences from the same source. I did eventually change his mind through my cooking and through my favorite Mexican restaurant.

Now the chili- he loved it.  I had to publish this version because I had to keep this recipe in a safe place.  I won't lose it here.  My inspiration came from this recipe at Southern Living.

Beef and Black Bean Chili

1/4 cup Maple flavored bacon, previously cooked (this was a definite game changer for my husband)
12 ounces of beer
1/4 cup flour
4 ounces tomato paste (small can)
Ortega fajita seasoning
1 1/2 cups dried black beans soaked and cooked until tender with a bay leaf
(you certainly can use a can or two of black beans, based on yoru preference)
2 pounds ground round
3 cups stewed whole tomatoes
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cloves of garlic
1 tablespoon butter
1 tablespoon canola oil

Saute onions in butter and oil until translucent.  While the onions are cooking, add to a slow cooker the following: beer and flour (stir), seasoning packet, stewed tomatoes, chopped bell pepper, garlic and bacon.  Pour into a slow cooker that is set on low.  Cook ground round in the same skillet until browned ( don't skimp on this step, the browner the better).  Pour into the slow cooker.  In the same skillet place beans and water to cover by an inch, along with bay leaf.  Cover with a lid and cook until beans are tender. Cook for 6 to 8 hours on low.  A little before it is served add the tomato paste.  The only reason why you should not add it earlier is because it will thicken the mixture greatly and may stick to the crock pot.

If you have to run to work and don't have time to do all of this before your day begins, you can do it the night before and place it in the fridge until morning then dump the whole thing in the crock pot.

We had ours with cornbread.